HOUSEHOLD HINTS.

New Zealand Herald, Volume XXXII, Issue 9808, 1 May 1895, Page 3

HOUSEHOLD HINTS.

THE TABLE. Escalloped Tomatoes.Pub a layer of tomatoes in an earthen dish ; then one of breadcrumbs with butter, pepper, and salt; another of tomatoes, auobher of bread, until the dish is full. Bake three-quarters of an hour.

Short Cake.—Three-quarters of a pound of butter, ljlb flour, 6oz sugar. Cream the butter well, add sugar, then flour gradually. Bake in a moderate oven for ten minutes.

Roast Beef with Lemon.—To flavour and make tender a joint of roast beef nothing more is required than a large lemon. Cut ib into two pieces, squeeze all the juice upon the meat, then after peeling tho lemon, roll ib up in the joint, ribs of beef, etc. The lemon acid removes the oily taste sometimes objected to. Flake Pastry.One pound of flour, lib butter, a little salt, and a small quantity of water. Pub the flour on the baking-board. Place the butter in the middle of it, cutting it into slices with a knife. Roll the slices out thinly in the flour, put in a basin and mix with water, using as little water as possible—just enough to make the flour wet. Dredge the board well with flour, and roll out the pastry twice, dredging each .time it is turned. Put aside in a cool place for a short time before using. Sausage Meat Cakes. — Ingredients : Three-quarters pound of lean pork, half pound of bacon, rather fat, a little nutmeg, chopped parsley, salt and pepper. Chop the pork and bacon, and mix well with the other ingredients ; it is better, if possible, to pound it in a mortar. Make it into small cakes, flour thorn, and fry till nicely browned.

Fricasseed Chicken.—-Take the remains of a cold chicken, cut it into neat joints, make some good gravy by simmering the trimmings in some stock, with an onion stuck with three cloves, a bunch of savoury herbs, a bay leaf, and pepper and salt to taste. Simmer for about an hour, strain the gravy, take a breakfast-cupful of it, and thicken with a spoonful of. flour ; let this boil, then put it in the chicken. Draw the saucepan from the fire for a minute or two, and mix a little of the sauce with the yolks of two eggs and a cupful of cream; pour the mixtures into a saucepan, leb it geb thoroughly hot, bub on no accounb sllow it to boil, or the eggs will curdle. GENERAL NOTES. To Renovate Leather-covered Furnitore.— the white of an egg, beat ib to a froth, dip a linen cloth into the albumen, and rub the leather well. Whon dry the furniture will look equal to new. The white of one egg will be sufficient for a couch and a half-dozen chairs. To Clean Greasy Cocoanct Matting.— Scrub it all over with hot water and soap. Then loosely fold ib, and put ib into a washing tub. Pour a quantity of cold water over it, then hang it out in the sun on a*clothes-line. How to Prevent Lamps and Chimneys Smoking. a teaßpoonful of salt into the glass receiver with the crystal oil aboub once in six weeks, and you will not be troubled with smoked chimneys. To Wash the Hair.—Beat up the yolk of an egg in a littlo warm water, and rub ib with a sponge thoroughly into the roots of the hair. Then well wash the head in aboub a quart of warm water; now add the juice of a lemon to some fresh hob water, and rinse the head until the hair is thoroughly cleansed. Dry, and when brushed out bhe hair will be found to have gained in softness and silkiness of texture. Cleaning Windows.— mosb expeditious and effective method of cleaning windows is to have a little methylated spirit on a bit of rag; rub this quickly over the glass, and immediately finish with a dry cloth. Mirrors cleaned in this way are finished beautifully in half the time taken by washleathers.